White Chocolate And Raspberry Brulee Tarts

    Ingredients

    • 48 units of RB Baked 80mm Shortbread Shells

    • 260g NESTLÉ Docello® Crème Brulee Dessert Mix

    • 400g NESTLÉ Docello® Snowcap White Compound Chocolate

    • 1ltr Cream

    • 1ltr Milk

    • 1 x punnet Raspberries

    • Caster Sugar (to brulee)

    Method

    1. Mix milk and cream in pan and bring to boil.

    2. Remove from heat and whisk in NESTLÉ Docello® Crème Brulee Dessert Mix.

    3. Mix in NESTLÉ Docello® Snowcap White Compound Chocolate.

    4. Fold in sliced raspberries.

    5. Pour into RB Baked 80mm Shortbread Shells.

    6. Allow to set and brulee to serve.